Ndambe (pronounced NAM-bey) is a type of bean stew found in the country of Senegal, in west Africa. The spicy stew, most often made with black-eyed peas, gets spread onto baguettes along with mayo and hot sauce and is served as street food in Dakar and other Senegalese city-centers. The sandwich goes by the same name as the stew and makes for a filling and delicious breakfast, lunch, or dinner, though it’s most often eaten for breakfast.
Every vendor has his or her own recipe for the spicy red stew, some with sweet potato, some without, some vegetarian, some with chunks of beef. I made mine with an often-overlooked cut of meat: goose legs. The legs from Canada geese tend to be relatively tough, so they need a long cooking time. Alternatively, you could make this with duck legs, venison, or wild pig.
Dried black-eyed peas only take an hour or two to soak, but if you’re really running short on time, feel free to use the canned version, just reduce the final cooking time by half. The chili mayonnaise that goes on this sandwich is super addictive and could be spread on pretty much anything with tantalizing results. If you don’t have the right ingredients for it though, feel free to stir some hot sauce into mayonnaise and use that instead.
African red palm oil can be purchased at any Afro-Caribbean grocery store.
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